Meatloaf can be the heart of a delicious comfort-food dinner as well create a headstart on tomorrow's lunch. Leftover meatloaf makes for quick and amazing sandwiches.
This moist, flavorful meatloaf variation has an Italian twist that pairs nicely with mashed potatoes and caramelized Brussels sprouts. It is also great with caesar salad, risotto, pasta dishes, soups, rice pilaf or orzo tossed with pesto and black olives.
Prep time:10 minutes
Cook time:50 minutes
- 1/2 pound organic ground beef *
- 1/2 pound organic ground pork
- 2 cups grated zucchini
- 1/3 cup pesto
- 1 cup bread crumbs **
- 2/3 cup oil packed sun-dried tomatoes, chopped
- 1 egg
- 1/2 teaspoon quality salt
* or substitute ground venison, elk or organic lamb
** or substitute gluten-free crumbs or dry oatmeal that has been pulsed in the food processor
- Large mixing bowl
- Glass loaf pan
Step 0. Preheat the oven
Preheat the oven to 350 degrees Fahrenheit.
Step 1. Make the meatloaf
In a large bowl, combine all of the ingredients and mix gently with your hands (or a fork) until well combined.
Step 2. Form the meatloaf
Place the mixture into the loaf pan. With a rubber spatular, press firmly into a loaf shape, scrape the sides clean and smooth the surface.
Step 3. Bake the meatloaf
Bake about 50 minutes or until the loaf is firm, the top browned, and a meat thermometer reads 160 degrees Fahrenheit.
Let the loaf stand in the pan 5-10 minutes before slicing in the pan with a sharp knife.
The meatloaf drippings can be saved in a sealed jar and refrigerated for later use to saute vegetables or flavor soup.